I wanted something different this morning as I have been on an egg hashbrown kick lately. I was scrolling through my WW app and found this meal idea, and of course put my own twist on it.

This recipe is super quick, super simple, and a yummy breakfast twist. I get the L’Oven English Muffins from Aldi’s, and they are three Smart Points each. This recipe breaks down point wise as:

πŸ’š 9SP

πŸ’™ 5SP

πŸ’œ 5SP

Here is what you need:

  • 2 eggs
  • 1 English Muffin
  • 1/4 c part skim mozzarella, shredded (I usually use veggie cheese but I am out, so I took a little lactaid today!)
  • Garlic salt
  • Onion powder
  • Oregano
  • A few mushrooms (I didn’t use the whole can)
  • 1 green onion, sliced
  • 4 grape tomatos halved (you can also do a couple slices of regular tomato…I just didn’t have any)

Start by toasting your English Muffin. This will keep it from getting soggy.

While it toasts, beat your eggs with your seasonings.

Heat a medium skillet over medium low heat and toss in the onions and shrooms.

When fragrant, add in your eggs and gently scramble.

Top your English Muffin with your tomatos.

Divide the egg mixture between each muffin half.

Top each half with 2 tablespoons of cheese

And pop it under the broiler until the cheese is all melty.

I had mine with fresh fruit and coffee. Easy peasy lemon squeezy.

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